Porcini Crusted Halibut with Cabernet Vinegar Sauce and Heirloom Potatoes
From Chef Chris Douglas of Icarus Restaurant, adapted by StarChefs

Chef Douglas cooks Innovative American cuisine with an emphasis on seasonal, sustainable ingredients. He is a member of Chefs Collaborative.

Yield: Serves 4


  • 4 8 ounce halibut filet portions
  • 2 ounces dried porcini mushrooms
  • 3 tablespoons vegetable oil (grapeseed, peanut, canola)
  • 2 shallots peeled and finely diced
  • 1/2 cup Cabernet wine
  • 1/2 cup Cabernet vinegar
  • 1/2 pound unsalted butter
  • 1 pound heirloom potatoes (small & mixed varieties)
  • 1/2 pound fresh porcini mushrooms, sliced thickly
  • seasonal vegetables (swiss chard, spinach, peas, asparagus, etc.)
  • salt & pepper

To make:

Start by spreading dried porcini mushrooms on a cookie sheet and drying in a 250 degree oven for about 15 minutes or until brittle. Allow to cool and pulverize to a fine powder in a blender. Set aside.

In a non reactive sauce pan combine shallots, and red wine along with a good pinch of salt. Bring to a boil and reduce until about two tablespoons remain. add Cabernet vinegar and reduce again until almost dry about 1-2 tablespoons. Remove from heat for a moment. Return pan to very low heat begin adding butter 1 tablespoons at a time whisking continuously. Adjust seasoning and set aside.

Scrub and cut potatoes in half. Season potatoes with salt and pepper toss in oil and put cut side down on baking dish and roast in a 450 degree oven. Dredge halibut filets in porcini powder season with salt and pepper. Sear filet in oil in a hot heavy saute pan. Put pan in oven and finish, about 5-7 minutes. While the halibut is cooking saute the vegetables and sliced porcini. To plate, put vegetables down first, top with halibut, place potatoes around and sauce.


...Published: 2003